Temperature fluctuations


I'm having a hard time finding a spot to do my wine making in this house. I haven't done a batch since moving here and am finding that there isn't any place with a steady temperature. How wide a variation can the wine handle without killing off my yeast during the fermentation stage?


Defender of the swill
I like to use a utility sink for primary fermentation. I set the bucket in 15 inches of water. Water has 400 times the density of air and changes temps more slowly. Sometimes just draining some and refilling provides enough regulation or adding a two liter or milk gallon jug of ice is all that is necessary maintain 70 degrees. Man has managed to make wine, 9000 years of history, despite adversities. After 80 degrees or so you risk funky flavored vino.


New Member
The Neoproterozoic era (1,000 to 541 million years ago), provides evidence of at least two and possibly more major glaciations. The more recent of these ice ages, encompassing the Marinoan & Varangian glacial maxima (about 560 to 650 million years ago), has been proposed as a snowball Earth event with continuous sea ice reaching nearly to the equator.